Black Garlic Tamari Balsamic Vinegar Pickled Eggs


  • 6 large eggs

  • 1/2 medium onion, sliced

  • 1/2 cup Olivelle Black Garlic Tamari Balsamic Vinegar (Available in Store Only)

  • 1/2 cup water

  • 5 cloves garlic, crushed

  • 1 tablespoon white sugar


Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.

Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.

Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

Tools We Used:

Ballarini Parma Plus 2.9 Quart Saucepan with Lid:

  • Made in Italy, Ballarini Parma infuses the rich tradition of Italian cuisine into easy-to-use pans for everyday cooking. The revolutionary speckled Granitium nonstick coating boasts quick release for effortless cooking.

Olivelle Black Garlic Tamari Balsamic Vinegar:

  • Salty, umami, and rich! This Black Garlic Tamari Soy Balsamic Vinegar will add depth and flavor unlike any soy sauce product.

9" Duralex Glass Prep Bowl:

  • This tempered glass bowl is indispensable in the kitchen for food prep, mixing, serving and storing foods. Use this small bowl for organizing ingredients for baking or cooking before beginning to cook.

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